2 Steps in menu & production planningGiven an event, a setting, number of guests:Choose the type of menuSelect the recipes or foods to be offeredDetermine the amount needed (AS)Determine the amount needed to purchase (AP or AS)Compare the cost of make vs buyDecide if you will make or buy items

3 Purpose of a menu Communicate with customer Sell the productsMenus can be:SpokenPosted - boardPrinted

4 Types of MenusStatic: all patrons offered same foods each day; may change every 6 monthsCycle: developed for a set period and then repeated – 21 days, 28 daysMarket menu: based on availability of local products – produce/fish; may change dailyHybrid – static menu with daily special

14 Make vs Buy Decision What is cost to buy item vs make?food cost and labor costDo I have the labor available to make the item or will I have to hire extra labor?Do employees have the skill & equipment?Do I have the space to make & store?Which product look better/ tastes better?How much other work do I also have this day?

15 Food portions & costingYou have 14 gallons of ice cream. The ice cream cost $6.33 gallon (purchased in a 3 gallon tub for $19.00) You want to serve 4 oz portions1. How many people can you serve?2. What is food cost/serving?

16 ANSWER #1You have 14 gallons of ice cream; how many people can you serve a 4 oz portion?First you need to convert gallons to ounces14 gallons x 128 oz = 1792 ozSecond you divide the whole amount by the size of the portion1792oz / 4 oz = 448 servings; each serving is 4 oz. So you can serve (if you are careful in portioning) 448 people a four ounce serving

17 Answer #2What is the food cost of a 4 oz serving of ice cream if the ice cream costs $6.33 a gallon?First, how many oz are in a gallon? 128How much does 1 oz cost if a 128 oz is $6.33? $6.33/128 = .0494If 1 oz cost then 4 oz cost or .05 for a 4 oz serving. This is just the food cost! What other costs would you include?